Mapo Doufu

This is one of those extremely simple recipes that is a staple of its culture, yet it is so difficult to find an authentic recipe. I received this from someone who was born and raised in Sichuan province. Serve with fresh steamed white rice.

• Preparation Time: 15 mins
• Cooking Time: 12 mins
• Total Time: 27 mins
• Calories: 260 Calories

Ingredients

• ¼ cup water
• 1 tablespoon hot water
• 3 green onions, sliced
• ¼ pound ground pork
• 1 tablespoon red chile flakes
• ¼ cup soybean oil
• 1 ½ teaspoons Sichuan peppercorns
• 1 large clove garlic, sliced thin
• 2 ½ tablespoons doubanjiang (spicy broad bean paste)
• 1 (15 ounce) container soft tofu, drained and cubed

Recipe Instructions

Step 1

Place red pepper flakes in a small bowl of hot water. Let soak until softened.

Step 2

Heat a wok over medium-high heat until very hot; pour in oil. Add peppercorns; toss briefly until aromatic. Add garlic; stir until aromatic, 10 to 15 seconds. Add ground pork; saute until until browned and crumbly, about 2 minutes.

Step 3

Mix doubanjiang and red chile flakes into the pork mixture. Let simmer for about 1 minute. Add tofu and water; gently stir to coat. Bring to a boil. Reduce heat to medium-low; let simmer until flavors meld, 3 to 4 minutes. Remove from heat and toss in green onions.